Preheat oven to 425 degrees F. Prepare a 9-inch springform pan by coating pan with sweet butter. Place a circle of parchment paper in pan and also butter the paper. Wrap pan in aluminum foil to prevent leakage. Soak cherries in beer overnight and drain. In a double boiler combine chocolate and butter and over hot water, stir mixture until melted and smooth. Stir in soaked cherries and set aside. In a heatproof bowl whisk eggs over the hot water until warm to the touch. Using an electric mixer beat warmed eggs until tripled in volume. Immediately fold half of the egg mixture into the chocolate mixture until just incorporated and a few streaks remain. Fold in thoroughly the remaining 1/2 of the eggs. Pour batter into prepared pan and place in a water bath. Bake in preheated oven for 6 minutes. Cover with aluminum foil and bake for an additional 12 minutes. Cake will seem under done, however, it will set up overnight. Whet cake is set, remove cake pan by slightly heating the outside with a warm damp cloth. Turn over cake and repeat procedure on the bottom, remove carefully. Remove parchment paper. Smooth out cake with a warm straight spatula. Yield: 12 servings All Recipes Courtesy of Chef Tim Schafer of Tim Shafer's Cuisine Cafe in Morristown, Nj (201) 538-5550